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Meat-Lovers Digest, Vol 10, Issue 64

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      Today's Topics:

      1. Crockpot T-Bone Steak (Richard Lee Holbert)
      2. Chic & Easy Chicken (Jamie R)
      3. Grilled Beef Tenderloin (Jamie R)
      4. Slow Cooker Italian Chicken Over Whole Wheat Spaghetti (Jamie R)
      5. Pork Chops with Peaches (Jamie R)
      6. Cheese of the week is Le Roule (Jamie R)
      7. Korean Grilled Beef (Jamie R)
      8. Vinaigrette-marinated Sirloin with Spicy Guacamole (Jamie R)


      ----------------------------------------------------------------------

      Message: 1
      Date: Sun, 04 Sep 2011 16:46:03 -0500
      From: Richard Lee Holbert <rlhintexas@...>
      To: Richard Lee Holbert <rlhintexas@...>
      Subject: [Meat-Lovers] Crockpot T-Bone Steak
      Message-ID: <4E63F19B.4060907@...>
      Content-Type: text/plain; charset=ISO-8859-1; format=flowed

      Crockpot T-Bone Steak

      For those who would prefer not to have the bone, cut the meat around the
      bone and use the same cooking method. This way 2 to 3 T-Bone Steaks can
      be used.
      T-Bone Steak is usually best when it is grilled medium and very juicy. I
      tried cooking it in the Crockpot and found that the steak was very
      flavorful and tasty even though the same grilled taste is not there.
      Still I rotate on how I cook my T-Bone Steak, either by grilling or slow
      cooking because this recipe is actually very good and the meat is very
      juicy.

      Ingredients

      1 medium T-Bone Steak
      3 cloves of garlic (minced)
      1/2 tsp of salt
      1/2 tsp of pepper
      2 tbsp of olive oil
      2 tbsp of flour
      1/4 cup sliced mushrooms
      1 medium potato

      Directions

      In a skillet, mix the olive oil, garlic, salt, and pepper.
      Now add the T-Bone steak and brown both sides.
      Place the potato into the Crockpot and the steak over it.
      In the skillet, saute the sliced mushrooms and the pour into the Crockpot.
      Cook on low for 8 hours and the steak should be very tasty.

      Source : Easy Crockpot Recipes



      ------------------------------

      Message: 2
      Date: Sun, 4 Sep 2011 16:33:35 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Chic & Easy Chicken
      Message-ID:
      <CAAPhKECVQUqZt6oBHkhw7+rS0Ae39Rg9rRRLMgBVT0wSzsxaag@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Published: Monday, Aug. 22, 2011 in the Bradenton Herald
      Updated: Monday, Aug. 22, 2011

      Chic & easy chicken: Creative touches add pizazz to quick meals
      By JACKIE BURRELL
      San Jose Mercury News

      As much as we may talk about Slow Food, it's a rare household that has
      the luxury of low, slow, all-day preparations. In a world where dinner
      is sandwiched between the exhaustion of work-work, homework and
      housework, we need Slow Food fast.

      So when it comes to fast, easy weeknight meals, we all tend to play fowl.

      It's no wonder - boneless, skinless chicken breasts make for
      inexpensive, no-brainer suppers. Slap them on the grill or toss them
      in a saute pan. Could anything be easier?

      But it's awfully easy to run afoul of the fowl. We overcook the tender
      bird. Or fall into a chicken rut and make the same old, same old over
      and over.

      So we're offering up five fabulous new guises for everyone's favorite
      dinner ingredient, including something dressy, something grilled and a
      quick saute. Because the beauty of chicken, says former Bon Appetit
      food editor Kristine Kidd, is that it's a blank canvas, ready to
      become something special.

      "Adding chermoulas and salsas, sprinkling it with Indian, Moroccan or
      Latin flavors just brings it to life," she says. "It's versatile, and
      it takes to so many flavorings and preparations."

      The fact that it's affordable and healthful, especially when you're
      talking organic and free-range, is a plus, says the Los Angeles-based
      food writer, who also serves as food editor for the Monterey Bay
      Aquarium's Seafood Watch. But the real delight, she says, lies in
      using fowl as a foil for wonderful flavors and taking clever shortcuts
      to get a truly delicious dinner on the table in minutes.

      Boneless, skinless chicken breasts are perfect for that. And when
      they're cut into bite-sized pieces first, and simmered in green curry
      paste, coconut milk and lime zest, as British celebrity chef James
      Tanner suggests in his new "Take 5 Ingredients" cookbook (Kyle Books,
      176 pages, $19.95), dinner is dished in 20 minutes flat.

      Kidd is a devotee of chicken breast cutlets, for similar reasons. A
      large chicken breast, sliced in half horizontally and gently pounded
      to uniform thickness, cooks in a flash and adapts to all sorts of
      culinary treatments.

      "Don't wander too far away. You don't want to overcook it," Kidd says.
      "A little protection on the chicken-some flour or breadcrumbs - helps
      seal in the juices."

      Dredged in flour and quickly sauteed, that chicken cutlet becomes a
      tender companion to a flavorful lentil salad with fresh mint, chopped
      celery and sliced radishes, and a zippy mustard vinaigrette, for
      example.

      "The general concept behind that dish is you make a sauce or a
      vinaigrette and put it on the chicken and the vegetable," Kidd says.
      "For very little work, you end up with a complete meal, filled with
      lots of flavor."

      If she's grilling chicken, she saves a few tablespoons of the
      marinade, before it's used on the meat and the vegetables, and
      drizzles it over both at the end.

      Kidd loves to mix and match her recipes, pairing simple grilled or
      sauteed chicken breasts with elements borrowed from other sections of
      her newest cookbook, "Weeknight Fresh & Fast" (Weldon Owen, 240 pages,
      $29.95). She'll grab the minty salsa verde from a lamb chop recipe,
      for example, or a mahi mahi-friendly citrus vinaigrette. And the
      basil-walnut sauce that dresses up grilled albacore tuna works equally
      well drizzled over lemony grilled chicken breasts.

      Those toppings, sauces and marinades elevate the lowly chicken to
      lofty heights and allow it to shine at dinner parties, as well as
      picnics and barbecues, says food writer and former Oakland Tribune
      columnist Jill Hough.

      "What I cook totally depends on my mood and the time of year," she
      says. She especially looks forward to summer because it means grilling
      outdoors. "And the one recipe I've been craving is grilled chicken
      with a tangle of multicolored marinated peppers, served over a piece
      of toasted sourdough bread to absorb it all and give it texture."

      It's a perfect midsummer dish. Roasted peppers are marinated in olive
      oil and golden balsamic vinegar - fruitier than its rosy cousin - with
      enough garlic to ward off vampires plus bright pops of orange zest.
      Serve it, Hough explains in her newest cookbook, "100 Perfect
      Pairings: Main Dishes to Enjoy with Wines You Love" (Wiley, 192 pages,
      $16.95), with chardonnay to echo the richness of texture and taste.

      And for that dinner party you were silly enough to schedule for a
      weeknight, when you have no time to cook? Zinfandel Chicken Marbella
      may look swanky, but it's ridiculously easy.

      "It's a riff on the well-known Silver Palate recipe," Hough says,
      "with red wine rather than white, and ingredients that marry well with
      zinfandel: olives and capers, lemon and orange wedges."

      It tastes like Slow Food, but it's fast.


      GREEN CURRY
      Serves 4

      1 tablespoon olive oil

      2 tablespoons green curry paste

      1 1/2 pounds free-range, skinless, boneless chicken breast, cut into chunks

      Zest of 1 lime

      1 1/3 cups coconut milk

      Juice of 1 lime

      Small handful fresh cilantro, chopped

      Directions:

      1. Heat the oil in a work or large frying pan. Add the curry paste and
      cook over high heat 1 minute. Add the chicken, lime zest and coconut
      milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes,
      until thickened slightly.

      2. Stir in the chopped cilantro and lime juice. Let stand for a few
      minutes, to allow the sauce to become creamier before serving. The
      flavors will deepen when the sauce is slightly cooler.

      -James Tanner, "Take 5 Ingredients" (Kyle Books, 176 pages, $19.95)


      GRILLED CHICKEN WITH MARINATED PEPPERS
      Serves 6

      Note: Start this recipe a day ahead to allow time for the peppers to
      marinate. This juicy, succulent dish pairs beautifully with
      chardonnay.

      3 large bell peppers (red, yellow and green)

      1 small orange

      3 tablespoons white or golden balsamic vinegar

      3 cloves garlic, thinly sliced

      9 tablespoons extra virgin olive oil, divided

      1 tablespoon kosher salt, divided

      1 1/2 teaspoons black pepper, divided

      6 chicken breasts, skin-on

      6 slices crusty sourdough bread, 1/2-inch thick

      Directions:

      1. Heat grill to medium-high. Place the bell peppers on the grill and
      cook, turning occasionally, until well-charred. Cover and set aside
      until cool.

      2. Use a vegetable peeler to remove zest from half the orange. Cut
      zest crosswise into thin slices.

      3. Wipe most of the charred skin from the peppers. Cut in half and
      discard core and seeds. Cut into \-inch slices. Combine peppers with
      orange zest, vinegar, garlic, 6 tablespoons olive oil, 1 teaspoon salt
      and 1/2-teaspoon pepper. Cover and refrigerate for 1-3 days, stirring
      occasionally.

      4. Heat grill to medium-high. Brush both sides of the chicken and
      bread with remaining 3 tablespoons oil. Sprinkle chicken with
      remaining 2 teaspoons salt and 1 teaspoon pepper. Grill chicken until
      cooked through, at least 3-4 minutes per side. During the last 2
      minutes, place the bread on the grill and turn it to lightly toast
      both sides.

      5. Top each piece of bread with a chicken piece, transfer to a platter
      or individual plates, and let rest, loosely covered with foil, 5
      minutes. Top chicken with peppers and serve.

      -Jill Silverman Hough, "100 Perfect Pairings: Main Dishes to Enjoy
      with Wines You Love" (Wiley, 192 pages, $16.95)


      ZINFANDEL CHICKEN MARBELLA
      Serves 6-8

      Note: This red wine riff on the Silver Palate's Chicken Marbella is
      fruity, bright and Zinfandel-friendly. Start this recipe the night or
      morning before. Use whole chickens, cut into pieces, or chicken
      breasts or thighs.

      1/2 cup zinfandel

      1/4 cup extra virgin olive oil

      1/4 cup red wine vinegar

      1/2 a small orange with peel, cut in half, then in \-inch slices

      1/2 a small lemon with peel, cut in half, then in \-inch slices

      1/2 cup raisins

      1/2 cup pitted kalamata olives, halved

      1/4 cup drained capers, plus 1 tablespoon brine

      4 bay leaves

      6 cloves garlic, thinly sliced

      2 tablespoons chopped rosemary

      2 teaspoons kosher salt

      1 teaspoon black pepper

      2 4-pound chickens, cut into pieces

      1/4 cup packed brown sugar

      Directions:

      1. In a large bowl, combine everything except the chicken and sugar.

      2. Divide the chicken into two large resealable plastic bags. Pour in
      the marinade and seal, squeezing out as much air as possible.
      Refrigerate for 12-24 hours, turning occasionally.

      3. Preheat oven to 350 degrees. Arrange the chicken, skin side up, in
      a single layer on two rimmed baked sheets. Squeeze the marinade,
      including the fruit, olives and capers, out of the bag and over the
      chicken. Sprinkle with brown sugar and bake, basting every 15 or 20
      minutes, until cooked through, 50-60 minutes. (If using boneless,
      skinless chicken breasts, reduce baking time to 25-30 minutes.)

      4. Use a slotted spoon to transfer the chicken, fruit, olives and
      capers to a platter or plates. Spoon pan juices on top. Serve hot or
      at room temperature.

      -Jill Silverman Hough, "100 Perfect Pairings: Main Dishes to Enjoy
      with Wines You Love" (Wiley, 192 pages, $16.95)


      CHICKEN BREASTS WITH LENTIL-RADISH-MINT SALAD
      Serves 4

      1 cup lentils, rinsed

      1 small red onion, cut in half, divided use

      1 bay leaf

      Coarse kosher salt

      2 tablespoons plus 1 teaspoon red wine vinegar, divided

      2 celery ribs, finely chopped

      1 bunch radishes, trimmed, quartered lengthwise, and sliced

      7 tablespoons fresh mint, minced, divided

      3 tablespoons Dijon mustard

      1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

      Freshly ground pepper

      4 skinless, boneless chicken breasts

      Flour, for dredging

      Directions:

      1. Place the lentils in a saucepan with enough water to cover by 2
      inches. Add half an onion and the bay leaf and bring to a boil. Reduce
      heat, cover partially and simmer under the lentils are just tender,
      25-30 minutes. Remove from heat and stir in 2 teaspoons salt and 1
      teaspoon vinegar. Drain the lentils and transfer to a medium bowl.
      Discard the onion half and the bay leaf.

      2. Finely chop remaining onion half. Mix the onion, celery, radishes
      and 3 tablespoons mint into the lentils. Set aside.

      3. Place the mustard in a small bowl. Whisk in the remaining 2
      tablespoons vinegar. Gradually whisk in 1/4 cup oil. Add remaining
      mint. Season with salt and pepper. Set aside 3 tablespoons dressing to
      use as a sauce. Mix remaining dressing into lentils to taste.

      4. One chicken breast at a time, place the meat between wax paper; hit
      with a rolling pin a few times to flatten slightly to an even
      thickness. Transfer chicken to a plate; sprinkle with salt and pepper.
      Spread flour on another plate. Dredge the chicken in flour; shake off
      excess. Place 2 large nonstick frying pans over medium-high heat; warm
      1 tablespoon oil in each. Add 2 chicken breasts to each pan. Saute
      until cooked through, 4-5 minutes per side.

      5. Slice the chicken, transfer to warmed plates, and spoon lentil
      salad alongside. Drizzle chicken with the reserved dressing and serve.

      -Kristine Kidd, "Williams-Sonoma Weeknight Fresh + Fast" (Weldon Owen,
      240 pages, $29.95)


      GRILLED CHICKEN WITH BASIL-WALNUT SAUCE
      Serves 2

      Note: If you are using a large food processor, you may need to double
      the basil sauce ingredients to get it to grind properly. Use any
      leftover basil sauce for pasta or seafood.

      2 boneless, skinless chicken cutlets

      Coarse kosher salt, freshly ground black pepper

      Grated zest of 1 lemon

      1 1/2 tablespoons extra-virgin olive oil, or more

      1/4 cup basil leaves, packed

      1 tablespoon walnut pieces

      Directions:

      1. Place the chicken on a plate. Sprinkle both sides with salt, pepper
      and lemon zest. Brush with olive oil. Let marinate while preparing
      sauce.

      2. In the bowl of a small food processor, combine the basil, walnuts,
      1/8 teaspoon salt and a generous amount of pepper. Process until
      finely ground. With the machine running, gradually add 1 1/2
      tablespoons olive oil. Taste the sauce and adjust seasoning.

      3. Prepare a grill for direct-heat grilling over high heat. Add the
      chicken, cover and cook as desired, 3-4 minutes per side, depending on
      thickness. Transfer to warmed plated. Top with basil sauce and serve.

      -Kristine Kidd, "Williams-Sonoma Weeknight Fresh + Fast" (Weldon Owen,
      240 pages, $29.95)



      ------------------------------

      Message: 3
      Date: Sun, 4 Sep 2011 16:34:29 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Grilled Beef Tenderloin
      Message-ID:
      <CAAPhKECuRC+mxJF8HmQXp9qp0d5sAu0frCn=mBju0TsMr50xxQ@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Published: Monday, Aug. 22, 2011 in the Bradenton Herald
      Updated: Monday, Aug. 22, 2011

      Grilled beef tenderloin great for summer entertaining
      By CAROLE KOTKIN
      McClatchy Newspapers

      When it comes to late summer entertaining, my hands-down favorite dish
      for a crowd is whole grilled beef tenderloin. It's hearty, bursting
      with flavor, but low in fat, plus it's quick and easy and leaves the
      oven free for other dishes.

      You can purchase a trimmed and tied tenderloin from a butcher, but
      it's more economical to buy a whole tenderloin and break it down
      yourself. Look for a firm tenderloin with good deep red color. If it
      is in Cryovac (a thick, air-tight plastic bag), make sure the seal is
      tight and there is little blood in the package.

      You will have to trim the roast of excess fat and remove the "chain"
      of meat that runs along its side (save it for kebabs). Next remove the
      "silver skin," a thin membrane running down the length of the
      tenderloin. Simply slip a sharp knife horizontally under the membrane
      and cut it away.

      To promote even cooking, tuck the tail of the tenderloin under and tie
      the roast with kitchen string every 2 inches. Season the meat with
      your favorite spices up to a couple of hours before cooking to allow
      the flavor to develop. A good sear from a hot grill adds that
      full-bodied flavor we love.

      Prepare the grill by cleaning the grate a wire brush and oiling it.
      Roll a few pieces of paper towel into a very tight roll, dip into
      vegetable oil with tongs and rub across the grate to prevent the
      tenderloin from sticking. Heat the grill with the grate as close as
      possible to the fire. Charcoal should be white; gas grills should be
      heated for at least 20 minutes with the lid closed.

      Allow the tenderloin to rest 10 to 15 minutes before serving so the
      juices don't run when the meat is sliced.


      GRILLED WHOLE TENDERLOIN

      Serve this with a sauce made by combining 3/4 cup sour cream, 2
      tablespoons prepared horseradish, 2 teaspoons olive oil and freshly
      ground pepper.1 whole filet of beef, 4 to 5 pounds

      6 garlic cloves, minced

      2 tablespoons chopped fresh rosemary

      2 teaspoons each kosher salt and freshly ground pepper

      1/3 cup olive oil

      Directions:

      Remove the filet from the refrigerator about 45 minutes before
      cooking. Heat the grill to high. Clean and trim the filet.

      Combine the garlic, rosemary, salt, pepper, and olive oil in a small
      bowl; mix well. Rub the mixture all over the tenderloin.

      Grill the filet on all sides until it's cooked to your liking (130
      degrees for medium rare). Let the meat sit, covered loosely with foil,
      for 10 to 15 minutes before slicing. Serve with Horseradish Cream.
      Makes 10 to 15 servings

      Source: Adapted from "Just Grill This!" by Sam Zien (Wiley, $23.95).

      Per serving (based on 10): 343 calories (51 percent from fat), 19 g
      fat (5.4 g saturated, 10 g monounsaturated), 121 mg cholesterol, 40.3
      g protein, 0.6 g carbohydrates, 0 fiber, 496 mg sodium.

      Read more: http://www.bradenton.com/2011/08/22/v-print/3435502/grilled-beef-tenderloin-great.html#ixzz1X1uPekja



      ------------------------------

      Message: 4
      Date: Sun, 4 Sep 2011 16:37:46 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...,
      Crockpot_Recipes@...
      Subject: [Meat-Lovers] Slow Cooker Italian Chicken Over Whole Wheat
      Spaghetti
      Message-ID:
      <CAAPhKEBfwcL7=Oqsr17OMKxKyrhPHxRSzgH8FnoggGB=4oAidg@...>
      Content-Type: text/plain; charset=windows-1252

      Published: Wednesday, Aug. 24, 2011
      Updated: Wednesday, Aug. 24, 2011

      Cook's Exchange: Keeping it simple always works

      Simplicity in art beats the overworked or overdone nearly every time.
      This is true in culinary arts as well as in fine arts, and The
      Mississippi Gulf Coast Chapter of the American Culinary Federation?s
      15th Annual Culinary Classic further developed that theory.

      Coast chefs competed in six categories, plus a seventh category for
      students only at IP Casino Resort & Spa in Mississippi. Some of the
      best dishes in presentation, taste and creativity featured clean lines
      and pure flavor.

      ?See how pretty the design of this dish is, the colors, the
      presentation, the taste,? said Chef John Trimmer, instructor at
      Delgado Community College in New Orleans and Mississippi Gulf Coast
      Community College as he was commenting on an entry in the poultry
      competition.

      Judges evaluate the dishes on eye appeal, balance, portion, color
      uniformity and flavor.

      ?A grainy sauce can ruin a dish,? Trimmer said. ?Just from reading
      some of the recipes even before seeing them, I can tell you the sauce
      can make or break a dish. Sauces should be smooth, no separation.?

      How many readers have found themselves with a sauce that has separated
      or looks as if it has grains of sand in it? I know I have. Remember,
      I?m the person who threw the crepe pan in the trash the first time I
      tried making crepes.

      Chef Glen Clarke, executive sous chef at Palace Casino Resort, along
      with other gold medal winners managed to combine all the elements of
      which Trimmer was speaking. Clarke?s Chicken Ballotine was simple,
      colorful and flavorful, beautiful to the eye and the palate.

      A ballotine is piece of meat, fish or poultry that has been boned,
      stuffed and then rolled and tied into a bundle. Clarke?s ballotine was
      stuffed with minced carrots and other vegetables served over mashed
      potatoes and sauced with a type of carrot puree. Unbelievable! This
      was comfort food at its classic best.

      Readers and I definitely need the recipe for his chicken dish and the
      other winning dishes. I will work on this.

      Waffle iron works

      ?I tried the cornbread in the waffle iron,? said Chef Wendell Smith
      during the Culinary Classic. ?I made a pot of lima beans and wanted
      cornbread. I got out the waffle iron and a box of Jiffy cornbread mix
      and added jalapenos and other seasonings. I poured the batter into the
      waffle iron. It worked beautifully. Your reader was right, there are
      lots of places for butter.?

      Smith discovered that Jiffy has a high sugar content because the
      cornbread browned quickly. Smith served as judging coordinator for
      this year?s competition.

      Keeping it simple

      Another cook keeping it simple is Carol Vaughn of Gulfport, Miss. She
      loves her slow cooker for her go-to, easy-does-it meals.

      ?I enjoy cooking and experimenting with healthy ingredients that save
      time,? Vaughn said. ?My slow cooker is my saving grace. It?s like
      having a butler that has everything cooked when you arrive home after
      a long day. I threw this dish in it this week, and it was a hit, even
      with the teenager. I did my prep work the night before so it was on
      the table in no time on a Monday evening.?

      Readers, don?t forget to share your favorite go-to dish.We all need
      help with easily prepared meals.


      SLOW COOKER ITALIAN CHICKEN OVER WHOLE WHEAT SPAGHETTI

      1 whole chicken, rinsed, dried and most of the skin removed.

      Garlic and Herb Mrs. Dash Seasoning

      1 whole onion

      2 cloves of garlic

      1 can whole artichokes (cut them in half)

      1 package sliced fresh mushrooms

      1 can diced tomatoes

      1 tablespoon of dried Italian seasoning or whatever you have on hand
      that?s fresh -- oregano, thyme ( I used a bunch of chopped fresh basil
      and oregano)

      1 tablespoon corn starch blended in1/4 cup cold water. (The chicken
      will make it?s own broth. This will thicken it and give it more body
      so it will stick to pasta. Salt and pepper to taste.)

      The night before, prepare your whole chicken and season well inside
      and out with Mrs. Dash. Put in large bowl, covered with plastic wrap
      overnight.

      Chop the onions, garlic, and slice artichokes in half. Put in a bowl
      covered overnight.

      In the morning, spray your slow cooker with nonstick spray and set the
      chicken inside, breast side up. Drain the diced canned tomatoes and
      pour on top. Add the artichokes and chopped vegetables and seasoning.
      Turn on slow cooker on low. It can simmer for up to eight hours (or on
      high for 4 hours).

      A half-hour before you are ready to serve supper:

      Boil your whole wheat pasta in salted water as directed on package.
      Drain and set aside.

      Carefully lift out the chicken. Be careful, it will be hot and
      literally falling off the bone. Debone and pull chicken apart to make
      bite-size pieces. Return it to the slow cooker with the broth it has
      made with the vegetables. Add the corn starch, mixing well. Let it
      simmer on high a few minutes. Add your cooked pasta to the pot or the
      chicken can be served on top of pasta. Sprinkle with Parmesan cheese.
      Add a fresh salad. Voila, dinner by your pretend butler.

      Note: If you prefer a Mexican version, substitute frozen corn kernels,
      black beans, a can of chopped chilies, 1 teaspoon cumin and 3
      tablespoons chili powder (or 3 tablespoons taco seasoning) for the
      artichokes, mushrooms and Italian seasoning. Keep the onions, garlic
      and tomatoes. Add 2-3 tablespoons chopped cilantro toward the end of
      cooking. Salt and pepper to taste.

      Debone as you do with the Italian version and return to pot, you can
      use the cornstarch and water mixture or you can substitute masa and
      water to thicken the broth. Sprinkle with Mexican blended cheese
      instead of Parmesan and serve wrapped in large warmed flour tortillas
      with salsa to dip into instead of pasta. You can also add a dollop of
      sour cream. It will be a little sloppy but yummy. Enjoy!

      -- Submitted by Carol Vaughn



      ------------------------------

      Message: 5
      Date: Sun, 4 Sep 2011 16:41:49 -0700
      From: Jamie R <poppianogal@...>
      To: Meat-Lovers@..., Clipping-Cooking@...
      Subject: [Meat-Lovers] Pork Chops with Peaches
      Message-ID:
      <CAAPhKEDA2Kwpwr2JX6Neti1JGe0NkJgZu1yMu_edY3v65sC-yw@...>
      Content-Type: text/plain; charset=windows-1252

      Published: Wednesday, Aug. 24, 2011
      Updated: Wednesday, Aug. 24, 2011

      Quick fix: Fruit and pork chops make a peachy combo
      By Joe Gray - McClatchy Tribune

      Apples go well with pork. That?s a classic savory-sweet complementary
      team. But by that token, so should the stone fruit of summer: the
      peaches, nectarines, plums and apricots.

      We know of many a fall or winter recipe that calls for such fruits in
      their dried state to pair with a pork loin roast. But not so many that
      toss fresh chopped peaches or their orchard kin into a skillet with,
      say, a pork chop.

      This dinner does that, with juicy results. A touch of bacon deepens
      the savoriness, while a hint of basil is a welcome surprise.

      Serve with a side of orzo pasta or steamed rice and sauteed red bell peppers.

      Tips: Instead of peaches, sub in any of the stone fruits. Adjust with
      a bit of honey or brown sugar if you use tart plum varieties.
      Accompany the dish with a dry rose wine or perhaps a wheat beer.


      PORK CHOPS WITH PEACHES

      2 strips bacon

      4 pork chops

      1/2 teaspoon salt

      Freshly ground pepper

      1 tablespoon olive oil, optional

      3/4 cup dry white wine

      3 to 4 fresh peaches, chopped in 1/2-inch cubes

      6 to 8 leaves fresh basil, sliced in thin strips

      1. Cook the bacon in a large skillet until crisp; drain on
      paper-towel-lined plate. When cool, crumble.

      2. Meanwhile, season chops with 1/4 teaspoon salt and pepper to taste.
      Add oil to skillet if needed so that chops won?t stick; add chops to
      skillet. Cook over medium high heat, turning once, until browned on
      both sides, 5 minutes per side. Remove from skillet; keep warm. (If
      using thick chops, you may need to finish in the oven; do so at 350
      degrees, 10 to 15 minutes.)

      3. Add wine to skillet; cook, scraping bottom of pan to loosen any
      bits from the chops, until reduced slightly, 2 minutes. Add peaches to
      skillet; season with remaining 1/4 teaspoon salt and pepper to taste.
      Cook, stirring, until warmed through and slightly softened, 5 minutes.

      4. Return chops to skillet; spoon peaches over. Divide chops among 4
      plates, topped by peaches, crumbled bacon and basil.

      Prep: 15 minutes / Cook: 15 minutes

      Servings: 4

      Nutrition information Per serving: 218 calories, 49 percent of
      calories from fat, 12 g fat, 4 g saturated fat, 65 mg cholesterol, 7 g
      carbohydrates, 20 g protein, 422 mg sodium, 1 g fiber.



      ------------------------------

      Message: 6
      Date: Sun, 4 Sep 2011 16:58:00 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Cheese of the week is Le Roule
      Message-ID:
      <CAAPhKEBxfT0WwfaajFme1-vobq9E+zTzKtEdGrjNpVA4Q8wd-A@...>
      Content-Type: text/plain; charset=windows-1252

      Cheese of the week is Le Roule

      * By Aimee Blume
      * Evansville Courier & Press
      * Posted August 2, 2011 at 6:19 p.m.

      Le Roule is a creamy, tangy cow's milk cheese flavored with garlic and
      herbs. It has been made in northwest France by the Rian's company
      since 1980.

      The cheese is distinguished by a spiral of dried herbs that coats the
      exterior and swirls inward, giving it the look of a jelly roll.

      A very spreadable, melt-in-your-mouth cream-style cheese, Le Roule is
      similar to Boursin and can be used in many of the same applications.
      It is pretty on a cheeseboard and delicious in any sandwich. Try it on
      a baguette with thinly sliced roast beef and arugula, or on dark rye
      with lox, ripe tomato slices and sprouts. Use it for an extra burst of
      flavor wherever you'd spread regular cream cheese. For a fun change,
      substitute it for crumbled fresh goat cheese on salads or flat bread
      pizzas. Its tangy flavor holds up to cooking, and it's terrific added
      to any creamy starch recipe ? mashed potatoes, risotto or grits, as
      below.

      Le Roule can be found at The Fresh Market.


      Le Roule Grits with Grilled Rosemary Lamb Chops
      Serves 4

      12 lamb loin chops
      Salt and freshly ground black pepper
      3 tablespoons olive oil
      1 tablespoon chopped fresh rosemary leaves

      1 Rub lamb chops with the olive oil, salt, pepper and rosemary.
      Refrigerate until needed.

      2 Heat grill to medium.

      3 Grill chops to desired doneness. About 6 minutes for rare, 7 minutes
      for medium-rare. Turn chops so they brown well on all sides. Serve
      with Le Roule Grits and a sprig of rosemary.


      Le Roule Grits

      2 cups water
      1 cup 2 percent milk
      1 tablespoon butter
      1/4 teaspoon salt
      1 cup long-cooking, stone ground grits
      3 ounces Le Roule cheese, plus more for garnish

      1 In a medium sauce pot, bring the water, milk, butter and salt to a boil.

      2 Trickle in the grits, stirring vigorously so they don't clump. Bring
      back to a simmer, stirring often.

      3 Cover and cook over low heat, stirring often, for 25-30 minutes or
      until grits are tender and thick.

      4 Remove from heat and stir in the 3 ounces of Le Roule.

      5 Garnish finished plates with a few pretty salad greens, a sprinkle
      of nuts if you wish, and more Le Roule cheese.



      ------------------------------

      Message: 7
      Date: Sun, 4 Sep 2011 17:21:47 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Korean Grilled Beef
      Message-ID:
      <CAAPhKEAjunSva6w5af6R=wpPELTCZtw7yj1e9eG3vF6w9=D93A@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Boston lettuce is a wrap for spicy beef

      By Andrew Z. Galarneau
      News Food Writer

      Published:July 19, 2011, 2:13 PM in the Buffalo News
      Updated: July 20, 2011, 2:24 PM

      In the lettuce world, Boston lettuce falls into the category of
      butterhead lettuces. They have small heads with leaves that seem loose
      when compared to harder cousins like the iceberg.

      The inner leaves are practically soft as butter, giving them their
      name, and giving salads made with them a relatively luxurious feel.
      After being first identified in Europe, butterhead lettuces are now
      widely available in the United States.

      Boston lettuce leaves are pliable and don't have stiff ribs like
      Romaine varieties, making them popular choices for edible wrappers. So
      besides the usual salads, Boston lettuce leaves are used to roll
      chopped chicken salad and poached shrimp for summer luncheons.

      They're also used to wrap morsels of marinated grilled beef, Korean
      style, called bulgoki. Baskets of washed and dried leaves are served
      with platters of marinated meat at a Korean grilling table, with the
      grill set into the tabletop so diners can cook their own food and
      enjoy the freshest grilled dinner possible.


      Korean grilled beef (Bulgoki)

      2 pounds beef sirloin, thinly sliced
      1/2 cup soy sauce
      1/4 cup honey or brown sugar
      2 tablespoons sesame oil
      1/2 teaspoon black pepper
      2 tablespoons chopped garlic
      1/4 cup chopped scallions (optional)
      Boston or other loose-leaf lettuce leaves, for serving

      Put soy sauce, sesame oil, black pepper, honey or sugar, garlic and
      scallions, if using, into blender or food processor. Whir until
      smooth.

      Pour over sliced sirloin. Mix well so all meat is thoroughly coated.
      Marinate in refrigerator for 30 minutes to overnight.

      Heat a grill, broiler or frying pan. Shake off excess marinade and
      cook beef until done, 1 to 2 minutes per side. Watch closely as sugary
      marinade will burn quickly. Crisp brown edges are good.

      Bulgoki is typically served with gochujang, Korean bean-chili paste.
      (If you can't find it you can substitute another sweet-spicy mixture.
      Try equal parts hoisin sauce and a chili sauce, like sambal oelek.)

      Swipe a little sauce on a lettuce leaf, wrap around grilled beef and eat.



      ------------------------------

      Message: 8
      Date: Sun, 4 Sep 2011 17:24:38 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Vinaigrette-marinated Sirloin with Spicy
      Guacamole
      Message-ID:
      <CAAPhKEAvht=++w16bC1mtJTz7D6AwnCttxVCMuwcvuBA9pZcVA@...>
      Content-Type: text/plain; charset=windows-1252

      Guacamole adds spice to steaks

      By J. M. Hirsch
      ASSOCIATED PRESS

      Published:August 24, 2011, 12:00 AM in the Buffalo News
      Updated: August 24, 2011, 8:20 AM

      Guacamole is so good, I firmly believe it is wasted on tortilla chips.

      So I decided to come up with a suitable platform on which it could
      truly shine. And since fatty foods?even healthy ones like avocados ?
      have a delicious affinity for salty foods, I decided to play with
      steaks.

      What I came up with was a simple marinated sirloin ? started on the
      stove and finished in the oven ? topped with a spicy, creamy
      guacamole. If you?re a beef purist, you can skip the marinating of the
      steaks, but I found the vinaigrette added a wonderful zing to the meat
      that worked so well with the avocado.

      This recipe is incredibly versatile. It?s easily started ahead ? the
      steak can be marinated overnight. And it can be served as a generous
      entree (as described in this recipe), or cut into thin strips across
      the grain and served on toasted baguette rounds and topped with the
      guacamole for a party.


      Vinaigrette-marinated Sirloin with Spicy Guacamole

      For the steak:

      1/4 cup red wine vinegar

      1/4 cup olive oil

      1 teaspoon salt

      1/2 teaspoon ground black pepper

      3 cloves garlic, minced

      2 1-pound sirloin steaks

      For the guacamole:

      2 avocados, pitted and skinned

      1 small plum tomato, cored, seeded and finely chopped

      2 tablespoons chopped fresh cilantro

      1/2 fresh jalapeno pepper, seeded and minced

      Juice of 1/2 lime

      Salt and ground black pepper

      1 tablespoon canola or vegetable oil

      In a large bowl, whisk together the vinegar, oil, salt, black pepper and garlic.

      Trim the steaks of any visible fat, then cut each into two portions.
      Add the steaks to the marinade and turn to coat well. Cover and
      refrigerate for 1 hour.

      When the steaks are nearly finished, heat the oven to 400 degrees.

      To prepare the guacamole. In a medium bowl, combine the avocados,
      tomato, cilantro, jalapeno and lime juice. Use a fork to mash until
      chunky smooth, then season with salt and pepper. Cover, pressing
      plastic wrap onto the surface of the guacamole, then set aside.

      Heat a large cast-iron or other heavy, oven-safe skillet over
      medium-high. Add the canola oil and heat for 30 seconds. Add the
      steaks and sear on the first side for 4 to 5 minutes, then flip and
      sear on the second side for 3 to 4 minutes.

      Transfer the skillet to the oven and roast for 4 to 5 minutes for
      medium-rare or until the steaks reach desired doneness.

      Transfer the steaks to a cutting board, cover with foil and let rest
      for 5 minutes. Serve each topped with guacamole.

      Servings: 4 entrees or 16 appetizers.

      Per main serving (values are rounded to the nearest whole number): 534
      calories; 290 calories from fat (54 percent of total calories); 32 g
      fat (7 g saturated; 0 g trans fats); 107 mg cholesterol; 10 g
      carbohydrate; 52 g protein; 7 g fiber; 389 mg sodium.



      ------------------------------

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